Overnight Baked Eggnog French Toast is simple to make yet is a decadent Christmas morning breakfast the whole family will enjoy.
Does your family have a big Christmas morning breakfast? Ours usually doesn’t but with this Overnight Baked Eggnog French Toast I’m sharing today, we will now.
When we were little, we would go to Christmas Eve midnight mass then come home and each of us kids would be allowed to open one present. Then we’d go to sleep, get up and open all the presents and stockings while my mom cooked a big meal between opening up presents. Christmas Eve was always the best because it was also the time I got to spend with my grandparents, aunts, uncles and cousins. Christmas morning was more of a lazy time and I still kind of like it like that.
This year instead of doing our family meal on Christmas Day, we are having our big meal and present opening time on Christmas Eve. Since we’re changing up tradition a bit, I have decided I would make an easy breakfast for the family. This dish is perfect for going through the stockings while it bakes in the oven. Then if tradition holds, we will spend the rest of the day watching Christmas movies, especially A Christmas Story, That movie is my dads favorite!
I’ve never been much of an eggnog fan but my goodness, in an oven baked French toast, it is amazing. I like the fact that I don’t have to stand over a stove and cook the French toast as I would normally do, but instead I can make it ahead and cook it up the next morning. Easy peasy. I think I’ve mentioned before but Easy is my middle name.
With the simplicity of this recipe, plus the richness of the French toast, it is perfect for a special Christmas morning with the family. I can’t wait for Christmas morning to have it again.
Overnight Eggnog French Toast
8 hrs, 10 sPrep Time
50 minsCook Time
9 hrsTotal Time
Save RecipeIngredients
- 6 eggs
- 2 c eggnog
- 2 tsp vanilla extract
- 1 Tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 loaf challah bread
- Brown sugar
- Pecan bits
Instructions
- Combine eggs, eggnog, vanilla extract, syrup, cinnamon and nutmeg. Whisk to combine thoroughly.
- Cut challah bread in 1-inch slices. Dip bread pieces in egg mixture.
- Spray a 9x13 baking dish with cooking spray. Place bread pieces in a single layer in the pan. Pour remaining egg mixture over bread. Cover and refrigerate overnight.
- Remove dish from refrigerator and let sit for 30 minutes. Preheat oven to 350 degrees.
- Sprinkle brown sugar over bread pieces and sprinkle with pecan bits. Cover with foil. Place dish in the oven and bake for 30 minutes. Remove foil and bake an additional 20 minutes.
- Serve with maple syrup.
* baking time may vary per oven – bake until bread is crispy and egg mixture is cooked through.
** for blog presentation I rested the bread on top of each other but if you do it this way, the bread will stick together. So for ease, place flat on the pan.
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